Free of refined sugars this gluten-free recipe for Chocolate Beet Brownies is a delicious alternative to the traditional brownie. Heart health promoting beetroots are an excellent source of folic acid, manganese, potassium and fiber. Many gluten-free baking recipes call for an intimidating number and variety of ingredients to duplicate traditional baked goods’ textures. The almond meal and rice flour combination in this recipe is a simple way to get a brownie-like texture in this gluten free treat. Recipe by Holistic Chef Neha Jamani.
- 2 cup coconut oil
- 1⁄2 cup maple syrup
- 50 grams 70% dark chocolate
- 300 grams of beetroot, grated
- 3 eggs
- 1 cup rice flour
- 1⁄2 cup almond meal
- 1⁄4 cup cacao powder
- 2 tsp baking powder
- 1 tsp cacao powder (for garnish)
- Preheat the oven to 175 C. Line a 13 x 9 baking sheet with parchment and grease sides with oil.
- In a small saucepan, combine coconut oil, maple syrup and chocolate and melt over very low heat. Once melted, take off the heat and mix in the grated beetroot. Set the mixture aside.
- In a medium sized bowl whisk eggs until fluffy and set aside.
- Mix rice flour, almond meal, cacao and baking powder in a large bowl. Add the chocolate- beetroot mixture into the flour and mix until well combined.
- With a spatula, gently fold the eggs into the chocolate batter, adding 1⁄2 the whisked eggs at a time.
- Pour the batter into the pan and bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
- Allow to cool completely in the pan before cutting into squares.
- Lightly dust the squares with cocoa powder, and enjoy at room temperature.
NEHA JAMANI is founder of The Sacred Kitchen. A therapeutic and holistic chef, Neha trained at Bauman College of Holistic Nutrition and Culinary Arts in California. Her aim is to raise awareness about the importance of food choices and reconnect people with their bodies and the food they eat. Email Neha at firstname.lastname@example.org